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Formulating functional foods with long‐chain polyunsaturated fatty acids: Challenges and opportunities
Author(s) -
Destaillats Frédéric
Publication year - 2011
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201100325
Subject(s) - polyunsaturated fatty acid , long chain , limiting , food science , chemistry , active packaging , business , microbiology and biotechnology , biochemistry , biology , food packaging , fatty acid , engineering , polymer science , mechanical engineering
The development of functional foods and supplements containing bioactive lipids, such as esters of long‐chain PUFA (LC‐PUFA), is very challenging. Although the requirements and nutritional value of LC‐PUFA are widely recognized, their physical and chemical characteristics are limiting the choice of product applications, packaging materials, processing, and shelf‐life conditions. In this issue of the European Journal of Lipid Science and Technology , Borhaug et al. report a new technology to produce water soluble concentrate of LC‐PUFA. Opportunities and challenges for this new generation of ingredients are discussed in the present commentary. See accompanying article by Borhaug et al. on pages 1235–1242